Perfect weeknight dinner and leftovers are great for lunch. Great for Shabbat lunch - can be served cold or room temperature. Kids love this, and if you add vegetables, it's an all-in-one great meal.
1 lb boneless chicken breasts
1 lb thin pasta noodles (spaghetti, fettucine, etc)
2 tsp sesame oil
1 10 inch piece of cucumber, cut into thin matchsticks
8 Tbsp peanut butter
4 Tbsp sugar
4 Tbsp rice vinegar
5 Tbsp chicken stock
4 Tbsp soy sauce
4 tsp sesame oil
2-4 tsp chili oil (according to taste)
Put the chicken in a large pan of water. Bring to a boil and simmer for 20 minutes, skimming off the scum from time to time. The poaching water can be put toward making stock. When the chicken is cooled, shred with your fingers into small pieces. Set chicken aside.
Mix the peanut butter, sugar, vinegar, chicken stock, soy sauce, and oils in a bowl.
Bring a large pan of water to a boil and cook the noodles according to package directions. Toss the noodles in the sesame oil, then add large bowl.
To the bowl with the pasta, add the shredded chicken and the sauce. Mix well and serve warm or cold.
Note - great for leftovers, but use a thicker noodle (for example, not angel hair pasta) so the sauce does not make the noodles mushy the next day. Also, you can add vegetables to the dish if desired - it's great with cooked broccoli florets.